Recipe by LADYKNITE
"The traditional Turkish Chicken Tava that you loved so well from the Adana area."
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olive oil, divided
boneless chicken thighs, with skin
1 (6 ounce) can
salt and pepper to taste
fresh mushrooms, sliced
To make this recipe work, you really must have the red pepper paste instead of the tomato paste. It is a spicy paste with a very unique flavor available at specialty food stores and ethnic food markets. Also, I think it's better when the garlic is crushed and use 1 onion.
No, this was not worth the effort. Was not impressed at all. Won't make again.
This was very good! After living in Turkey for two years, I have been searching for a good recipe to recreate the tava we ate there. I omitted the potatoes altogether. That was the way I ate it there, so after reading the reviews I figured I wouldn't even fuss with them. I also replaced the tomatoes with two cans of regular rotel. I topped the dish with some shredded mozzarella for the last 15 minutes - yum! Serve over or with rice... The end result was very similar to what I remember! Thanks for the recipe!
ok, I thought I could pull this off with boneless chicken breasts (we don't care for thighs), and found that the potatoes just wouldn't get done along with the chicken. I pulled the chicken out, and kept cooking the vegetables up to the designated 1 1/2 hours, but then the potatoes still weren't completely done. However, the taste was excellent, the chicken came out perfect,my husband and I both loved it. Didn't feel like extra spices were needed, I was glad I didn't "tweak" it any. I will experiment next time, maybe pre-cook the potatoes a bit, because this is well worth it! Thanks for the post.
I have made this several times and its great!You might want to add a can of Rotel to this to spicen it up, thats the only thing I have found so far that makes this taste the same as when I used to eat this in Adana Turkey. You can even add Squash to it and anything else.
I used pepper paste as another person suggested, plus added the turkish spice, pul biber (crushed red pepper) and some cumin. My Turkish husband loved it!
I was stationed in Turkey for 17 months while in the Airforce. This recipe is the closest to Chicken Tava that I've ever been able to find. It's honestly delicious. I find it tastes best when I use crushed red pepper, combine oregano with the tomato paste, and exclude the potatoes and pepperoncinis. I also dice the garlic. When we're feeling lazy, we use stewed canned tomatoes to speed up the prep time, and I always have the tomatoes chopped up as much as possible since I'm texture picky. All in all, great food, and a super easy dish for kids to help prepare.
I loved this dish. Some people had problems cooking the vegetables through, so I made sure to cut things up in smaller pieces. I also added a can of Roto. It was delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Tava from Turkey
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 316
** Calories from Fat: 123
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